Dependence of dried chive [Allium schoenoprasum] quality upon the drying method and storage period

• Autorzy: Lisiewska Z. , Kmiecik W.
• Języki publikacji: EN

Abstrakty

EN

Two methods of drying were applied: air-drying (temp.50 oC, time 5h) and freeze drying. The content of water in dried chive was about 3%. The quality of chive was tested before and immediately after drying and than after 3, 6, 9 and 12-months storage. Compared with air-drying, the freeze-drying method allows the production of dried chive characterized by more favourable organoleptic traits and chemical composition, although the organoleptic quality of air-dried chive may be regarded as fairly good. After 12-months storage of chive dried by these two methods the content of dry matter, total sugars, total nitrogen, ash, beta-carotene, and total chlorophylls and the degree of active acidity and ash alkalinity were not statistically different. During the drying procedure and the storing of dried chive losses of 24-34% concerned vitamin C, of 11-18% beta-carotene, of 19-21% - chlorophylls, and of 47-82% - volatile oils, always being greater in the air-dried product.

Słowa kluczowe

EN

chive; storage period; dried chive; drying method; quality; Allium schoenoprasum; organoleptic trait; chemical component

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 1998
• Tom: 01
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume1/food/art-06.html

Twórcy

autor

Lisiewska Z.

• Agricultural University of Krakow, 3 Podluzna St., 30-239 Krakow, Poland

autor

Kmiecik W.

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